Dr Kathleen Hartford

Dr Kathleen Hartford

LEFTOVER TURKEY RECIPE

Your fridge is packed with vegetables and turkey… and you’re wanting a recipe that is different and healthy. This recipe is extremely flexible (you actually don’t even need to add turkey!), and you probably already have all these ingredients in your refrigerator and cabinets. You can also cook it slower, and that version is below. Try it and share your pictures on Facebook!

VEGETABLE CASSOULET

Ingredients:
2 tablespoons olive oil
1 pound boneless turkey breast (or turkey sausage)  – omit turkey for vegetarian option
1 tablespoon garlic, chopped
2 leeks or onions, trimmed, washed, sliced
2 carrots, peeled, cut into 1-inch lengths
3 celery stalks, cut into 1/2-inch pieces
2 medium zucchinis or 1 small head green cabbage cut into 1/2-inch pieces
Salt and freshly ground black pepper
4 cups chopped tomatoes, with juice (or canned tomatoes)
1/4 cup fresh chopped parsley leaves
1 tablespoon fresh chopped thyme leaves
2 bay leaves
4 cups cooked white beans (canned are fine) drained and liquid reserved
2 cups stock, dry red wine, bean cooking liquid, or water, add more as needed
1⁄8 teaspoon cayenne pepper, or to taste

Directions:
Heat olive oil in large saucepan over medium-high heat, add meat, and heat turkey. Remove turkey from pan.

Turn down heat to medium and add garlic, leeks or onions, carrots, celery and zucchini or cabbage; sprinkle with salt and pepper and cook until softened, about 5 minutes.

Add tomatoes and its liquid, reserved meat, and herbs; bring to boil.

Add beans; bring to boil again, stirring occasionally; reduce heat so mixture bubbles gently but continuously.

Cook for about 20 minutes, adding liquid when mixture gets thick and vegetables are melting away.

Add cayenne. Cook another minute or two to warm through; taste and adjust seasoning if necessary.

Serve.

Slow-Cooked Cassoulet:
Start with dried beans. Add 1/2 pound dry white beans (it will cook faster if soaked first; and enough water or stock to just cover. Bring to boil, reduce heat and cook, stirring occasionally, for about 1 hour.

Meanwhile, in separate pan with another 2 tablespoons oil, cook vegetables as in Step 2. Add to pot of beans along with tomatoes and herbs. Bring to boil; reduce heat to gentle bubble and cook, stirring occasionally, until beans are tender, adding more liquid as necessary to keep moist.

This will take anywhere from another 30 to 60 minutes, depending on the age of the dried beans.

Get more recipes like this in my Fit, Fun & Fabulous Cookbook

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